Clean six of the best big leaves off the cabbage. Set aside.Clean the rest of the cabbage with cool water and rinse well. Shred the cabbage leaves to make a cup. In a bowl, place shredded cabbage, apples, pears, cranberries and walnuts, and mix well.In a small bowl, mix yogurt, honey, lemon juice, salt and sugar substitute together. Pour over slaw. Refrigerate eight hours or overnight. Place the six clean leaves in a self-sealing bowl or bag and refrigerate overnight.In a pot of boiling water, use tongs to immerse each leaf one at a time until wilted. Then soak the leaf in a bowl of cool ice water and lay on a paper towel to drain. Do the rest of the leaves that way.Take two chicken slices and lay horizontal at the top of the big end of the cabbages leaf. Take a large tablespoon of slaw and place on top of chicken starting from the big end, fold filling over and then tuck in sides, roll to the end and stick a toothpick in middle of roll to secure it.To make cranberry drizzle, put cranberries, orange juice, water, sugar substitute and salt in a saucepan and bring to a boil. Reduce to 1/2 cup and let cool. Drizzle sauce on top of rolls.Makes six servings.

After securing grand chef honors in 2010 with her Crispino's Christini with a Hint of Balsamic Vinegar entrée, Benoit returned to this year's Courier and Daily Comet-sponsored contest with another health-conscious dish: Nappa Valley Chicken Slaw with Cranberry Drizzle.

“What I love to do most is find recipes, rearrange them and make them healthy,” the 41-year-old mother of one said.

The motivation behind many of the dishes Benoit prepares these days are health-driven, she said.

That's why Benoit recently took a recipe for a breaded pear pudding and challenged herself to make it healthy using a variety of low-calorie ingredients.

“There's a lot of people out there suffering with diabetes or heart disease that want to eat tasty foods, so I feel like it is my job to put my own spin on them to make them healthy, but good as well,” Benoit said.

Similar to her grand-prize winning Crispino's Christini with a Hint of Balsamic Vinegar, it is the simplicity of her Nappa Valley Chicken Slaw with Cranberry Drizzle that amazes people.

Benoit's slaw includes only a handful of ingredients that go together well.

After eating her grand-prize winning dish in 2010, judge Yolanda Trahan had this to say: “It was a fun experience. It's something that most people could pull together themselves, too,” the executive director of the Terrebonne Foundation for Academic Excellence said.

<p>Of all the many categories that make up the yearly Bayou Gourmet Cook-Off, Connie Sue Benoit said one of her personal favorites has to be the Healthy Eating division.</p><p>After securing grand chef honors in 2010 with her Crispino's Christini with a Hint of Balsamic Vinegar entrée, Benoit returned to this year's Courier and Daily Comet-sponsored contest with another health-conscious dish: Nappa Valley Chicken Slaw with Cranberry Drizzle.</p><p>“What I love to do most is find recipes, rearrange them and make them healthy,” the 41-year-old mother of one said.</p><p>The motivation behind many of the dishes Benoit prepares these days are health-driven, she said.</p><p>That's why Benoit recently took a recipe for a breaded pear pudding and challenged herself to make it healthy using a variety of low-calorie ingredients.</p><p>“There's a lot of people out there suffering with diabetes or heart disease that want to eat tasty foods, so I feel like it is my job to put my own spin on them to make them healthy, but good as well,” Benoit said.</p><p>Similar to her grand-prize winning Crispino's Christini with a Hint of Balsamic Vinegar, it is the simplicity of her Nappa Valley Chicken Slaw with Cranberry Drizzle that amazes people.</p><p>Benoit's slaw includes only a handful of ingredients that go together well.</p><p>After eating her grand-prize winning dish in 2010, judge Yolanda Trahan had this to say: “It was a fun experience. It's something that most people could pull together themselves, too,” the executive director of the Terrebonne Foundation for Academic Excellence said. </p><p>Making the dishes easy to prepare is one of Benoit's goals, she said.</p><p>“I find healthy food equals less mess and less clean up,” Benoit said.</p><p>The veteran competitor of the Bayou Gourmet Cook-Off said she's already set for 2012's event with another healthy dish that she's entering in the Dessert and Candy division.</p><p>“I am very much looking forward to it,” Benoit said of the 37th annual Bayou Gourmet Cook-Off slated for next year.</p>